Wednesday, August 4, 2010

Scallops with Bacon, Leeks, and Warm Lemon Butter

12 sea scallops
1 oz pancetta or 6 strips of bacon (chopped)
2 tsp olive oil
3 Leeks (washed and diced)
Salt 1/2 tsp
Cayenne Pepper 1/4 tsp
Ground black pepper 1/4 tsp
1 tablespoon of Butter
lemon juice (1/2 a lemon)

Pour the olive oil into your frying pan, and fry up the chopped pancetta or bacon (I used bacon)

When done set aside and keep 1 tsp of the pancetta oil or bacon grease for later use.

Next wash and dice up your leeks.  Add butter to the frying pan, then add your leeks.  Saute on med heat until leeks are soft. Add your salt, Cayenne Pepper, and black pepper. Mix together.

Next add  in the pancetta or bacon and mix with the leeks.  Set aside put foil over the top to keep warm.

Now time for the Scallops, add the 1 tsp of saved oil to the frying pan.  The pan must be HOT!

Once your pan is hot add the Scallops, you are going to Sear them for 3 to 4 minutes on each side until a caramelized crust develops on the scallop.  Remove Scallops.

Turn off the heat

Add 1 tablespoon of butter to the pan. Add in your lemon juice (juice of half a lemon). Add in 1 tablespoon of water.  Mix together. Set aside.

Plate the leeks leaving space in the middle for the scallops.  Place the scallops in the center of the leeks.  Top the dish off with the warm lemon butter.

Recipe by Chef John Mitzewich and Photos by Laura Spear

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